Pilgrim Pumpkin Pie Recipe
Ingredients
Pastry for 9-inch 1-crust pie or 1/2 10- to 11-ounce package piecrust mix
1 16-ounce can pumpkin or 2 cups mashed cooked pumpkin
1 12-ounce can evaporated milk
2 eggs
3/4 cup packed brown sugar or granulated brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup heavy or whipping cream (optional)
Directions
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate, and make high stand-up edge. Set aside.
2. Preheat oven to 400°F. In large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except heavy cream until well mixed. Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack
2. Preheat oven to 400°F. In large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except heavy cream until well mixed. Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack
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